Description
Create your own rich and creamy homemade cream cheese using simple ingredients like whole milk, heavy cream, and vinegar or lemon juice. This easy stovetop recipe yields a fresh, spreadable cream cheese that’s perfect for bagels, dips, and cooking, with customizable flavor and texture to suit your preferences.
Ingredients
Scale
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 3 tablespoons white vinegar or lemon juice
- 1/2 teaspoon salt (or to taste)
Instructions
- Heat the dairy mixture: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture reaches 185°F (85°C). This heating helps to prepare the milk and cream for curdling.
- Add acid and curdle: Once heated, remove the saucepan from the heat and immediately stir in the vinegar or lemon juice. Let the mixture sit undisturbed for 10 to 15 minutes so the milk can curdle and separate into curds and whey.
- Strain the curds: Line a fine mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the curdled mixture into the strainer, allowing it to drain for about 1 hour or until most of the whey has been separated.
- Blend the curds: Transfer the drained curds to a food processor or blender. Add the salt and blend until completely smooth and creamy, pausing to scrape down the sides as needed for even consistency.
- Taste and adjust seasoning: Taste the cream cheese and add more salt if desired to suit your flavor preference.
- Store the cream cheese: Transfer the cream cheese to an airtight container and refrigerate. It will keep fresh for up to 1 week.
Notes
- For a tangier flavor, add more lemon juice.
- For a firmer texture, allow the cheese to drain longer during straining.
- This recipe yields a spreadable cream cheese similar in texture and taste to store-bought varieties.
